Holiday Rice Stuffing
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 5 cup Water |
| 1 cup Brown rice |
| 1/2 tsp. Salt (divided) |
| 1 tsp. Olive oil |
| 1 small White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 8 ounces Crimini mushrooms (sliced) |
| 1/4 cup Dried sweetened cranberries |
| 1/4 cup, chopped Pecans |
| 1 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
Instructions
Stir and bring to a boil, then reduce heat to simmer and cover halfway.
Cook about 25 minutes or until all of the water is cooked away. Do not stir the rice while cooking.
While the rice is cooking place the olive oil in a large skillet over high heat.
Add the onion and celery and sauté, stirring constantly, for 2 minutes.
Add the mushrooms, cranberries, and pecans and sauté, still stirring constantly, until the mushrooms are browned (10 minutes). Do not let the onions brown, however.
Add the marjoram and thyme and stir well.
When the rice is done add it to the pan with the mushroom mixture.
Add the remaining 1/4 teaspoon salt. Stir well and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The great thing about this recipe is that it is two side dishes in one – rice and veggies. It can make your holiday meal so much easier by making one side dish rather than two. If it is just two of you for an intimate meal, this lets you focus more on the meal than cooking itself.
You can, of course, use dried herbs that you like best in place of the marjoram and thyme – rosemary (about a teaspoon), sage (about 1 1/2 teaspoons) or basil and oregano (about a teaspoon each).